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5.0 from 15 votes

Sheet Pan Chicken with Rosemary and Grapes

"What’s my main veg?” That’s the first thing I ask myself when I’m thinking about dinner. If I’m making chicken, for instance, and it’s late summer or fall, I think about red onions and grapes. Then I rub the legs and thigh pieces with smoky chile powder and roast everything together on the same sheet pan, tossing in some rosemary, or whatever herb I’ve got.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 642 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 medium (1 lb) Red Onions trimmed, leaving some of the root end intact, and cut into 1/2 inch (13 mm) thick wedges
  • 3 cups (9 3/4 ounces) red or green seedless grapes
  • 10 prigs fresh Rosemary thyme, or oregano
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 whole (3 lbs) chicken legs*
  • 1 tablespoon ancho chile powder or regular chili powder
  • 2 tablespoons fresh lemon juice

Instructions

    Cup of Yum
  1. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
  2. Arrange onions, grapes, and rosemary in a single layer on the prepared pan. Toss with 2 tablespoons of oil and season with salt and pepper. Roast until the grapes are softened and begin to release juice, about 10 minutes.
  3. Meanwhile, pat the chicken pieces dry, then season generously with salt, pepper, and chile powder.☞ TESTER TIP: Combine salt, pepper, and chile powder in a small bowl and mix before seasoning the chicken. This will ensure the seasoning is even.
  4. In a large skillet over medium-high heat, warm the remaining 1 tablespoon of oil until hot. Add half the chicken, skin side down, and cook until the undersides are deep golden brown, 4 to 5 minutes. Turn and cook for 1 to 2 minutes more, then transfer to a plate. Repeat with the remaining chicken.
  5. Arrange chicken on the baking sheet, placing it skin-side up and nestling it among the onions and grapes. Roast until the chicken is cooked through to an internal temperature of 165° (74°C) and the onions and grapes are tender and slightly caramelized, about 25 minutes.
  6. Drizzle lemon juice over chicken, onions, and grapes. Serve with pan juices.

Notes

  • Sure. In a recipe like this, you can use whatever cuts of chicken you prefer or have on hand. A few of our testers did so and found they loved it just as much. 
  • You can use any mix of chicken parts that you want, including an entire chicken that's been cut up. Just make sure that you're aware of the timing for your chosen pieces. You may need to remove smaller pieces, like wings, earlier than you think. 

Nutrition Information

Serving 1serving Calories 642kcal (32%) Carbohydrates 33g (11%) Protein 34g (68%) Fat 42g (65%) Saturated Fat 10g (50%) Monounsaturated Fat 21g Trans Fat 1g Cholesterol 180mg (60%) Sodium 203mg (8%) Fiber 4g (16%) Sugar 23g (46%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 642

% Daily Value*

Serving 1serving
Calories 642kcal 32%
Carbohydrates 33g 11%
Protein 34g 68%
Fat 42g 65%
Saturated Fat 10g 50%
Monounsaturated Fat 21g 105%
Trans Fat 1g 50%
Cholesterol 180mg 60%
Sodium 203mg 8%
Fiber 4g 16%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.